Sharp 209H Dokumentacja Pobierz pdf (Strona 56)

RECIPES

Serves 4

1 aubergine, thickly sliced

cooking salt

3 x 30ml (2 tbsp) vegetable oil

1 red pepper, large chunks

1 yellow pepper, large chunks

3 courgettes, thickly sliced

125g onion, sliced

100g mushrooms, thickly sliced

225g leeks, sliced

2 cloves garlic, crushed (see tip, page 48)

350g pasta (bows, shells, or tubes), cooked

100 g feta cheese, crumbled

1 Place the aubergines in a colander, sprinkle with

salt and leave to drain for 30 minutes, pat dry with

kitchen paper.

2 Grease the turntable with 30ml (2 tbsp) oil and

spread the peppers evenly on the turntable.

3 Cook using GRILL - 3 for 10 minutes, turnover

halfway through cooking, leave on one side until

needed. Repeat this process for the courgette and

aubergine slices.

4 Place the onion, mushrooms, leeks and garlic into a

2.5 litre (approx. 4 pint) casserole dish, mix well and

cook on 100% for 5 minutes, stirring once.

5 Add the peppers, cougettes, aubergine, pasta and

cheese to the bowl and cook on 100% for 8 minutes,

stirring twice.

MEDITERRANEAN PASTA

CANNELLONI

Serves 4

4 beef tomatoes

125g white long grain rice, cooked

50g cooked ham, chopped

50g peas

15ml (1 tbsp) fresh oregano, chopped

salt and pepper to taste

75g Mozzarella cheese, chopped

15ml (1 tbsp) fresh oregano, chopped to garnish

1 Slice the top of each tomato and scoope out the flesh

into a bowl, stir in the rice, ham, peas, oregan, salt and

pepper.

2 Fill each tomato shell with the rice mixture and

place in a large flan dish. Sprinkle generously with the

Mozzarella cheese and oregano.

3 Place on the low rack and cook on DUAL - 2, 50%

for 10 minutes until the tomatoes are tender and the

cheese is brown and crispy.

STUFFED TOMATOES

Serves 4

125g onion, chopped

2 cloves garlic, crushed (see tip, page 48)

25g butter

450g lean minced beef

100g mushrooms, chopped

15ml (1 tbsp) tomato purée

400g canned chopped tomatoes

150ml (

/4 pint) hot beef stock

salt and pepper to taste

12 pieces of lasagne

300ml (

/2 pint) cheese sauce (see page 61)

extra grated cheese to sprinkle

15ml (1 tbsp) fresh oregano, chopped to

garnish

1 Place onion, garlic and butter in a bowl, heat on 100%

for 2 minutes. Add the mince, cook on 100% for 7

minutes, stir halfway through cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70% for 25 minutes until

thickened, stir every 5 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100% for 4 minutes until

tender enough to bend. Remove from water, dry on

kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end of

a piece of lasagne, roll up and place seam side down

in a deep, square 25cm dish. Repeat for remaining

lasagne. Place any remaining meat around the filled

lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and oregano.

6 Place on low rack, cook on DUAL - 1, 220°C, 70% for

20 minutes until brown and crispy.

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